100 grams of hard red winter wheat contain about 12.6 grams of
protein, 1.5 grams of total fat, 71 grams of carbohydrate (by
difference), 12.2 grams of dietary fiber, and 3.2 mg of iron (17%
of the daily requirement); the same weight of hard red spring wheat
contains about 15.4 grams of protein, 1.9 grams of total fat, 68
grams of carbohydrate (by difference), 12.2 grams of dietary fiber,
and 3.6 mg of iron (20% of the daily requirement).
Much of the carbohydrate fraction of wheat is starch. Wheat starch
is an important commercial product of wheat, but second in economic
value to wheat gluten. The principal parts of wheat flour are
gluten and starch. These can be separated in a kind of home
experiment, by mixing flour and water to form a small ball of
dough, and kneading it gently while rinsing it in a bowl of water.
The starch falls out of the dough and sinks to the bottom of the
bowl, leaving behind a ball of gluten.

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